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International Journal of Public Health and Preventive Medicine, 2021, 2(4); doi: 10.38007/IJPHPM.2021.020402.

Anti-oxidation and Anti-aging of Functional Components of Blueberry Wine Based on Medical Imaging Information System

Author(s)

Yan Zhang

Corresponding Author:
Yan Zhang
Affiliation(s)

Qidong Huilong Middle School, Nantong, China

Abstract

With the maturity of blueberry planting technology and the continuous expansion of China's planting area, due to the high nutritional value of blueberry itself and people's desire for health, research on the functions of blueberries in my country has gradually increased. Blueberry processing products are also growing and becoming more diversified. Blueberry wine is a kind of fruit wine made with blueberries as raw materials. It is made according to the winemaking process. On this basis, the aging conditions (temperature, H2O3, single color) were studied. Light) on the quality of blueberry wine. The results showed that after immersing the fermentation raw materials and pre-fermenting at 16°C for 72 hours, blueberry wine was prepared with Saccharomyces cerevisiae Y3 strain, with a total inoculation amount of 0.2g/L and adding a dose of 40mg/L of SO2 to the aged beverage It is deep ruby color, transparent and mellow, and has a rich rose aroma. At the same time, in order to explore the anti-oxidation and anti-aging ability of the functional ingredients of blueberry wine, this paper proposes to use the medical imaging information system to measure its ability. The final measurement results show that the anti-oxidation and anti-aging ability of blueberry wine exists. And more outstanding.

Keywords

Blueberry Wine, Functional Analysis, Risk Factor Analysis, Medical Imaging

Cite This Paper

Yan Zhang. Anti-oxidation and Anti-aging of Functional Components of Blueberry Wine Based on Medical Imaging Information System. International Journal of Public Health and Preventive Medicine (2021), Vol. 2, Issue 4: 8-25. https://doi.org/10.38007/IJPHPM.2021.020402.

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